Holidays at RG: Hot Sauce Gift Box
It's such a cliche to get hot sauces for That Special Guy In Your Life but after doing the farmers markets for years, and now hanging out in our stores,...
The Rancho Gordo Blog
Holidays at RG: Cassoulet Gift Box
Normally this blog is personal and about what I'm cooking up or playing in the dirt. Please indulge me a little as I show off some of our newer and...
Look, Ma! I Made Me a Cassoulet!
I spent Sunday finally making a cassoulet. I’ve been curling up with Kate Hill’s Cassoulet: A French Obsession, for a week or so and finally decided to take the plunge....
Sunday Supper: Dover Sole in Hoja Santa
Things seem so nuts and my one island of control and sanity is Sunday Supper. I'm lucky enough to have one of my sons and my mother on hand almost...
Leftover Strategies: Pasta and Beans via Cassoulet
I spent Sunday making cassoulet. It was weirdly easy. I had worked myself up into a nervous frenzy but it's a wonderful, comfortable dish. Part of the production is browning...
The Kind of Company You Want For More Than 3 Days
I think this is the hummingbird that stays all winter and makes nests in the spring. I get the sense that the egg-laying hasn't been successful but I'm not sure....
Leftover Strategies: Spinach, Ricotta and Cassoulet Beans
This photo has made the rounds on Instagram and Twitter so I thought I'd add it here as well. It seems to have struck a nerve. I've had people ask...
Free E-Book: The New World Thanksgiving
Every year we like to share our ebooklet, Rancho Gordo Thanksgiving. Whether you go all indigenous ingredient or just use it as a source of inspiration, it's yours and you...
It's Cassoulet Season. Don't Get Left Out in the Cold!
We welcome back with open arms our Cassoulet beans. Grown stateside from seed stock from Tarbes, France, these are our version of the famous, delicious and mythical Tarbais beans. Some...
This Saturday: Diana Kennedy at Rancho Gordo in the Ferry Building
One of my fondest memories was being hired to do a staff dinner for a friend's restaurant. I had been obsessed with cooking Mexican food and he wanted me to...
A Constant Favorite: Fennel, Potato and White Bean Soup
This is a soup I keep coming back to. The surprise is the fennel. When well cooked, there's still the hint of anis but it caramelizes beautifully and the combination...
Mushroom "Carnitas" with Heirloom White Beans
These boiled, then fried, mushrooms are intense and delicious. We love them with our Cassoulet beans but Alubia Blanca, Ayocote Blanco, Flageolet or Marcella beans would all be great. You...